US8425961B2 - Method, apparatus and mold for producing a confectionery product - Google Patents

Method, apparatus and mold for producing a confectionery product Download PDF

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Publication number
US8425961B2
US8425961B2 US12/725,152 US72515210A US8425961B2 US 8425961 B2 US8425961 B2 US 8425961B2 US 72515210 A US72515210 A US 72515210A US 8425961 B2 US8425961 B2 US 8425961B2
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Prior art keywords
pieces
confectionery
interface
piece
heating
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Expired - Fee Related, expires
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US12/725,152
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English (en)
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US20100239725A1 (en
Inventor
Evan Joel Turek
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Kraft Foods R&D Inc USA
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Kraft Foods R&D Inc USA
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Priority to US12/725,152 priority Critical patent/US8425961B2/en
Assigned to KRAFT FOODS R & D, INC. reassignment KRAFT FOODS R & D, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: TUREK, EVAN JOEL
Publication of US20100239725A1 publication Critical patent/US20100239725A1/en
Priority to US13/794,008 priority patent/US20130189416A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0029—Moulding processes for hollow products, e.g. opened shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0074—Processes for closing the hollows after filling or for scraping the edges or the lids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0263—Moulding apparatus for hollow products, e.g. opened shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/2038—Apparatus for closing the hollows after filling; Apparatus for scraping the edges or the lids

Definitions

  • This application relates to a method, apparatus and mold for producing a confectionery product.
  • products which are made from chocolate or other lipid-based material and have a two-piece structure.
  • a shell can be produced first, filled with an appropriate filling such as fruit puree, liquor or caramel and closed with a lid.
  • Other confectionery products, both filled and hollow, require two lipid-based moulded parts to be joined together around their perimeters.
  • U.S. Pat. No. 3,962,473 describes a method of making crust liqueurs, in which liquid filling is deposited in chocolate shells, which are closed by pouring liquid chocolate so as to produce a lid.
  • the described method relies on the bond between the molten and, therefore, warm chocolate which is poured to produce the lid, and the edge of the shell, which is generally cold.
  • DE 3444060 A1 describes a method and apparatus, in which a filled confectionery product is produced by forming a shell and filling same. Afterwards, the shell is passed through a heating station to heat the edges of the shell before the lid is applied by pouring molten chocolate on the shell and the filling. Experiments have shown that the bonding strength of products made in the aforementioned way is sometimes insufficient.
  • a method for producing a confectionery product from at least two pieces with at least one interface, joint or seam between the two pieces can, for example, be two moulded shell halves (e.g. a hollow Easter egg); a filled or hollow shell and a lid where the lid is a flat “solid” piece of chocolate or other material; or a filled shell containing e.g. a fruit or caramel, with a sealing layer (e.g. chocolate) initially deposited as a liquid material.
  • the confectionery product to be produced by the novel method includes meltable material, such as dark or white chocolate or another lipid-based material in at least parts of the interface.
  • the bonding strength between two pieces of confectionery product can be advantageously increased when the interface is heated during or after the pieces involved have been brought into contact with each other.
  • the surfaces of the pieces which abut each other at the interface are heated and melted to some extent, and held in that molten state for a sufficient time to allow the molten regions to merge, resulting in the formation of a strong bond when they are cooled afterwards.
  • this measure provides an improved bonding between the pieces from which the confectionery product is made, for example a shell and a lid of a filled praline, so that the filling will not leak, even if some mechanical stress is applied, for example during handling of the product. It has also been found that the above-described heating does not affect the temper of the chocolate. Without wishing to be constrained to any particular theory, it is believed that good bonding between two surfaces of chocolate requires adequate heat be applied to bring the chocolate on both surfaces to the molten state, and that sufficient time be allowed for these molten regions to comingle and form a homogenous layer prior to cooling.
  • the method described herein is based on, but not limited to, the idea of heating the one or more interfaces between two or more pieces of a confectionery product, in other words the seam area(s) locally.
  • the seam area(s) may be located in a mold or form, which may comprise a heatable component, such as a metallic foil heatable by induction heating.
  • the mold or form is not absolutely necessary. Rather, for example, a metallic foil or component may be present at the seam area(s) and heatable so as to realize the method described above.
  • the mentioned foil which may be applied as a tape around the perimeter of the surface to be heated, may be part of a decoration and may stay on the product until the product is consumed. It may also be a part of an outer wrapping, for example of cellophane, and may be separated from the product only when it is sold or consumed.
  • the heating is localized and occurs only where the component is placed and only where heat is required for joining the parts.
  • the duration of heating can be easily controlled since the component, particularly when in the form of a foil, has little mass, and thus retains little residual heat when the electromagnetic energy is removed.
  • This provides control over the heating time, minimizes the risk of overheating areas adjacent to the sealing area, prevents de-tempering of the chocolate and avoids melting more of the product than is necessary to create a good seal.
  • this method allows the joined pieces to cool relatively quickly so as to expedite extraction from the mold.
  • the induction heater may have a coil which is energized with a radio frequency electric current.
  • This may generate a high frequency electromagnetic field that acts on either an electrically conductive or a ferromagnetic work piece.
  • the heating effect is based on resistive heating which occurs due to magnetically induced currents called eddy currents.
  • the heating is mainly caused by hysteresis as the magnetic component of the electromagnetic field distorts the crystalline structure of the ferromagnetic material.
  • the above-described effects may be combined with each other.
  • a mold for a two-piece filled praline can be symmetrical about a vertical axis, and an induction heatable component can be present as a ring or circle near the interface between the two pieces.
  • the mold with the described confectionery product may be passed through an induction heater, and the area around the interface between the shell and the lid will be heated so that at least the contact surfaces are slightly molten, and the two pieces are welded together. It has been found that the portion or component present in the mold, which is heatable by induction, does not have to be very large. Thus, this portion or component will quickly cool after heating, so that there is no interference with quick cooling and solidification of the confectionery product or its removal from the mold.
  • the confectionery product may be applied in liquid form, e.g. as molten chocolate.
  • the confectionery product may be formed as a product having a shell and a lid as well as a filling.
  • an apparatus for producing a confectionery product in which a heater may be provided downstream from a second piece forming/applying device.
  • a heater may be provided downstream from a second piece forming/applying device.
  • the mold may have the general shape of a tray with plural mold cavities, i.e. recesses, in which two-piece (or more) confectionery products are accommodated.
  • the area at the interface of the first and the second piece is provided with a component or portion heatable by induction heating.
  • the portion or component, which is heatable may advantageously be located at the seam area(s) between the two or more pieces of a confectionery product.
  • the mentioned component can, for example, be formed of a ring-like aluminum strip surrounding the mold cavity at the described interface.
  • a heatable, preferably ferromagnetic component which is present in the vicinity of a confectionery product.
  • a component may, for example, be heated by induction heating and used to heat one or more interfaces or seam area(s) which may be present in a confectionery product, which has been made from two or more pieces.
  • the mentioned component which could be a metallic foil, which may be part of a product's wrapping, may, as described above, be used to heat certain portions of the confectionery product and may advantageously form part of the product's wrapping thereafter.
  • FIG. 1 schematically shows a mold for forming a confectionery product from two pieces
  • FIG. 2 schematically shows the mold as the chocolate has been filled into the mold
  • FIG. 3 schematically shows the mold during the forming of the chocolate shell
  • FIG. 4 schematically shows the mold accommodating the chocolate shell
  • FIG. 5 schematically shows the step of filling the shell
  • FIG. 6 schematically shows the filled shell
  • FIG. 7 schematically shows the filled shell covered with a lid
  • FIG. 8 schematically shows the step of modifying the lid
  • FIG. 9 schematically shows the step of heating the interface between the shell and the lid
  • FIG. 10 schematically shows the step of de-molding the confectionery product
  • FIG. 11 schematically shows a top view of the mold.
  • FIG. 1 schematically shows a mold 10 for forming a confectionery product having a mold cavity 12 which substantially corresponds to the desired final shape of the confectionery product, such as a praline, and has in the depicted embodiment, a substantially “inverted dome” shape.
  • the praline is, in the embodiment shown, produced “upside down”.
  • the final praline will substantially have a dome-shape with a cylindrical lower part and a hemispheric upper part.
  • a component 14 which is heatable by induction heating is provided in the upper part of the mold cavity in the embodiment shown.
  • the component 14 can, for example, be a ring-shaped aluminum strip.
  • FIG. 1 shows a single mold, but plural molds or mold cavities 12 may be formed in a tray which is adapted to allow the production of plural confectionery products.
  • the process of producing a confectionery product from two pieces may start by pouring an appropriate amount of meltable material, such as chocolate 16 into the mold, substantially in the direction of arrow A.
  • a shell 18 is subsequently formed in the mold cavity, in the embodiment shown by a plunger 20 which defines, in cooperation with the mold, a dome-shaped space, in which the shell 18 is formed.
  • the plunger may be cold and can, consequently, contribute to the cooling of the shell. After cooling the plunger, which can also be called a stamp, is removed.
  • FIG. 4 shows the hollow shell 18 which remains in the mold 10 .
  • the shell can, thereafter, be filled with an appropriate filling 22 which can be poured substantially in the direction of arrow A.
  • FIG. 6 shows the shell 18 substantially completely filled with the filling 22 .
  • FIG. 7 shows the application of a lid 24 , again substantially in the direction of arrow A.
  • the lid can be applied as a solid piece of chocolate, which can, in the embodiment shown, be substantially circular.
  • the lid 24 may also be formed by pouring molten chocolate.
  • the lid can originally be too thick so that there can be the need to remove, in particular scrape, material from the lid.
  • FIG. 8 This is shown in FIG. 8 where a type of blade 24 is moved substantially in the direction of arrow B, i.e. across the opening of the mold, so as to cut the lid 24 to the desired thickness.
  • a type of blade 24 is moved substantially in the direction of arrow B, i.e. across the opening of the mold, so as to cut the lid 24 to the desired thickness.
  • the bonding between the shell and the lid is often unsatisfactory using the prior art techniques.
  • the mold may be passed through an induction heater 28 adapted to heat the component 14 for a sufficient time so that this component will become warm and will heat the interface between the shell 18 and the lid 24 .
  • the chocolate material in that area will melt to some extent.
  • the confectionery product 30 (see FIG. 10 ) may be allowed to cool and the shell and lid may be welded together particularly strong at their interface so as to provide improved bonding in that area.
  • the confectionery product 30 will be demolded as shown in FIG. 10 , for example by turning the mold upside down.
  • the component 14 may be a ring-shaped strip of suitable material, such as aluminum, or any other induction heatable material, and may be a few millimeters, e.g. 3 to 5 mm wide, the width extending perpendicular to the plane of the drawing of FIG. 11 and embedded all around the mold cavity 12 .
  • Dome-shaped pralines were prepared using a cocoa-butter based composition consisting of 40% cocoa butter, 53% Lactose and 7% milk protein.
  • the shells were prepared by stamping the composition into a mold by a plunger resulting in a wall thickness of 1.4 mm.
  • the praline shells were filled with a gelatin preparation consisting of 56.1% water, 37.4% fructose, 5.6% gelatin powder and 0.9% potassium sorbate.
  • the filled shells were warmed for 5 secs using an infrared heater and then sealed by depositing more of the cocoa-butter based composition over the gelatin and smoothing to spread the composition to the edges of the praline.
  • the thickness of the bottom layer was approximately 3 mm.
  • the pralines had a bottom diameter of 27 mm and a height of approximately 24.5 mm.
  • the pralines were prepared for induction heating and sealing as follows: Strips of aluminum foil were prepared having a height of 5 mm and a length of 90 mm. Each strip was made from a double layer of 0.02 mm thick aluminum foil. A strip of foil was wrapped circumferentially around the bottom of the praline, and was held in place by placing the pralines, inverted, into the plastic mold originally used to form the shells. The tight fit of the praline within its mold ensured that the aluminum foil strip was in good contact with the bottom of the praline. This approach was designed to simulate the behaviour to be expected from a plastic mold having a metal strip permanently embedded in or slightly below the food contact surface. Four aluminum foil wrapped pralines were placed in the corners of a 1 mm thick, 8 cavity plastic mold, having length ⁇ width dimensions of 16 cm ⁇ 8 cm.
  • the plastic mold was conveyed under the induction sealing head, using a conveyor belt which was adjusted to provide a 10 second residence time under the induction sealing head.
  • the plastic mold was supported on top of an empty plastic jar leaving a gap of approximately 5 mm between the plastic mold and the induction sealing head.
  • the induction sealer was operated at a 20% power level (Maximum Power: 6000 Watts).
  • Compression testing of the pralines was conducted using a TAXT-2 texture analyzer (Surrey, England), equipped with a flat plate compression fitment. A single compression test was made using a platen speed of 0.5 mm/sec until a 10% strain (deformation) was experienced. The peak force was recorded as a measure of the strength to failure. Measurements were made of control (untreated) pralines, ones that were induction sealed and samples which had their bottoms removed (using a razor blade).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
US12/725,152 2009-03-19 2010-03-16 Method, apparatus and mold for producing a confectionery product Expired - Fee Related US8425961B2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US12/725,152 US8425961B2 (en) 2009-03-19 2010-03-16 Method, apparatus and mold for producing a confectionery product
US13/794,008 US20130189416A1 (en) 2009-03-19 2013-03-11 Method, Apparatus and Mold for Producing a Confectionery Product

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
EP20090155591 EP2236041B1 (fr) 2009-03-19 2009-03-19 Procédé, appareil et moule pour produire un produit de confiserie ainsi qu'utilisation d'un composant chauffant
EP09155591.2 2009-03-19
EP09155591 2009-03-19
US16244109P 2009-03-23 2009-03-23
US12/725,152 US8425961B2 (en) 2009-03-19 2010-03-16 Method, apparatus and mold for producing a confectionery product

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US20100239725A1 US20100239725A1 (en) 2010-09-23
US8425961B2 true US8425961B2 (en) 2013-04-23

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US13/794,008 Abandoned US20130189416A1 (en) 2009-03-19 2013-03-11 Method, Apparatus and Mold for Producing a Confectionery Product

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US (2) US8425961B2 (fr)
EP (1) EP2236041B1 (fr)
AR (1) AR075885A1 (fr)
AT (1) ATE498321T1 (fr)
BR (2) BRPI1000646A2 (fr)
CA (1) CA2697173C (fr)
DE (1) DE602009000747D1 (fr)
RU (1) RU2435428C1 (fr)
UA (1) UA106466C2 (fr)

Cited By (4)

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US20130273264A1 (en) * 2012-04-13 2013-10-17 GM Global Technology Operations LLC Injection molding tool with embedded induction heater
US20180220672A1 (en) * 2015-06-19 2018-08-09 Kmb Produktions Ag Method for producing a consumable product
US10542764B2 (en) 2014-04-28 2020-01-28 Mars, Incorporated Confectionery treatment
US10729154B2 (en) * 2017-04-11 2020-08-04 High Road Craft Ice Cream, Inc. Process for molding frozen confections with artisanal quality

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Publication number Priority date Publication date Assignee Title
ES2586598B1 (es) 2015-04-13 2017-07-24 Juan María IRIARTE BALEZTENA Método de recubrimiento de una pieza de chocolate y pieza de chocolate recubierta
EP3571937A1 (fr) * 2018-05-24 2019-11-27 BSH Hausgeräte GmbH Imprimante alimentaire

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US8770968B2 (en) * 2012-04-13 2014-07-08 GM Global Technology Operations LLC Injection molding tool with embedded induction heater
US10542764B2 (en) 2014-04-28 2020-01-28 Mars, Incorporated Confectionery treatment
US20180220672A1 (en) * 2015-06-19 2018-08-09 Kmb Produktions Ag Method for producing a consumable product
US10729154B2 (en) * 2017-04-11 2020-08-04 High Road Craft Ice Cream, Inc. Process for molding frozen confections with artisanal quality

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AR075885A1 (es) 2011-05-04
RU2435428C1 (ru) 2011-12-10
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RU2010110348A (ru) 2011-09-27
ATE498321T1 (de) 2011-03-15
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EP2236041A1 (fr) 2010-10-06
CA2697173C (fr) 2014-06-03

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